2 (7-inch) individual refrigerated pizza crust dough
\n2 T. coarsely chopped walnuts
\n1\/2 cup (2 oz.) reduced-fat feta cheese
\n1 T. fat-free milk
\n1 tsp. chopped fresh or 1\/4 tsp. dried oregano
\n1\/4 tsp. black pepper
\n1 cup trimmed arugula
\n1 cup shredded roasted chicken breast
\n1 cup chopped yellow tomato
\n1\/4 cup chopped red onion
\n1 tsp. white balsamic vinegar
\n1\/8 tsp. black pepper<\/p>\n
Bake pizza shells according to package directions, omitting fat. While pizza shells bake, heat a small skillet over medium-high heat. Add walnuts; cook 3 minutes or until lightly browned, stirring constantly. Place walnuts, feta, milk, oregano, and 1\/4 tsp. pepper in a food processor; pulse to combine. Combine arugula and remaining ingredients; toss to combine. Divide walnut mixture evenly among pizza shells; spread evenly. Divide arugula mixture evenly among shells.<\/p>\n
Yield: 2 servings (serving size: 1 pizza)
\nCalories: 307
\nFat: 10.4g
\nFiber: 4.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 (7-inch) individual refrigerated pizza crust dough 2 T. coarsely chopped walnuts 1\/2 cup (2 oz.) reduced-fat feta cheese 1 T. fat-free milk 1 tsp. chopped fresh or 1\/4 tsp. dried oregano 1\/4 tsp. black pepper 1 cup trimmed arugula 1 cup shredded roasted chicken breast 1 cup chopped yellow tomato 1\/4 cup chopped red onion 1 tsp. white balsamic vinegar 1\/8 tsp. black pepper Bake pizza shells according to package directions, omitting fat. While pizza shells bake, heat a…<\/p>\n